Pizza night tonight, but I've never made for so many. Twenty cups of flour ready to raise..http://www.nissanpatrol.com.au/forum...2021/12/79.jpg
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Pizza night tonight, but I've never made for so many. Twenty cups of flour ready to raise..http://www.nissanpatrol.com.au/forum...2021/12/79.jpg
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Raised and cooked and not much leftovershttp://www.nissanpatrol.com.au/forum...2021/12/80.jpghttp://www.nissanpatrol.com.au/forum...2021/12/81.jpg
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Crikies! Is that a tin of pineapple on your "continental" bench JC?? :)Quote:
Originally Posted by jay see
So we have the job of doing a pork roast with crackling on Christmas Day. Never done one before. Ever.
Any tips to get the crackling right?
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Haha no pressure eh? Cut slits in the fat about 1cm apart. Lotsa salt and rub in with oil. Into a really hot oven to crackle up then drop temp to roast the meat. Exact temps from others more in the know than me or googs.Quote:
Originally Posted by mudski
After it's done pull the crackle layer off and scrape off the soggy stuff underneath. Bit of a gut puncher if eaten. Serve crackle as a side.
Yeah mate, pineapple chunks and rings but not for me.Quote:
Originally Posted by Plasnart
Fire roaring again for Nutella pizza.
http://www.nissanpatrol.com.au/forum...2021/12/82.jpghttp://www.nissanpatrol.com.au/forum...2021/12/83.jpg
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Bhlgh nutella anything. :(Quote:
Originally Posted by jay see
Pineapple on pizza yay!! :)
Lol skip :)
How hot is really hot? 200? 230?Quote:
Originally Posted by Plasnart
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Once ya cut suits in it pour hot water over it ..opens up the cracks bettererQuote:
Originally Posted by mudski
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